Sticky Chinese Chicken Wings Recipe

Introduction

Sticky Chinese chicken wings are a perfect combination of sweet, savory, and spicy flavors glazed onto tender, juicy wings. This recipe creates wings with a beautiful sticky coating and a hint of aromatic five spice, ideal for snacking or as a flavorful appetizer.

Ingredients

• 1.5 kg / 3 lb chicken wings, cut into drumettes and wingettes
• 1/2 tsp toasted sesame oil
• 2 tbsp lemon juice
• 2 tbsp Chinese cooking wine (Shaoxing wine, substitute Mirin or dry sherry)
• 2 tbsp light or all-purpose soy sauce
• 2 tbsp brown sugar or honey
• 1 1/2 tbsp hoisin sauce
• 1 1/2 tbsp oyster sauce
• 1/4 cup ketchup (or Aussie tomato sauce)
• 1 tbsp chili garlic sauce (or sambal oelek, adjust spiciness to taste)
• 4 cloves garlic, minced
• 1 tbsp ginger, finely grated
• 1/2 tsp five spice powder
• Finely sliced shallots or scallions
• Sesame seeds
• Coriander/cilantro leaves
• Finely sliced fresh chili

Instructions

1. Step 1: In a large bowl, mix together sesame oil, lemon juice, Chinese cooking wine, soy sauce, brown sugar or honey, hoisin sauce, oyster sauce, ketchup, chili garlic sauce, minced garlic, grated ginger, and five spice powder to create the marinade.
2. Step 2: Add the chicken wings to the marinade and toss well to coat. Set aside for 10 minutes, but do not marinate for longer than 1 hour to avoid affecting the texture.
3. Step 3: Preheat your oven to 180°C (350°F).
4. Step 4: Line a baking tray with foil and then place a sheet of greaseproof paper on top for easy cleanup.
5. Step 5: Shake off excess marinade from the wings, reserving the marinade and juices for basting. Arrange the wings on the baking tray, placing them close but not cramped. Use two trays if necessary.
6. Step 6: Bake the wings for 45 to 50 minutes, basting with the reserved marinade and juices at 25 minutes and again at 35 minutes.
7. Step 7: The wings are done when the meat pulls easily from the bones and the edges start to char slightly, with a sticky, dark red-golden glaze all over.
8. Step 8: Garnish with finely sliced shallots or scallions, sesame seeds, coriander or cilantro leaves, and fresh sliced chili before serving.

Tips & Variations

• For a milder version, reduce or omit the chili garlic sauce.
• Marinate the wings for exactly 10–30 minutes to keep the texture tender and avoid overpowering acidity.
• Use fresh five spice powder for the best aroma and flavor.
• Double the marinade ingredients if cooking more wings or using two trays to ensure even flavor coating.

Storage

Store any leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 180°C (350°F) for about 10 minutes to restore crispiness and warmth. Avoid microwaving as it can make the skin soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken wings for this recipe?

Yes, you can use frozen wings but make sure to thaw them completely and pat dry before marinating for best results.

What can I substitute for Chinese cooking wine?

If you don’t have Shaoxing wine, Mirin or dry sherry are good substitutes that provide a similar depth of flavor.

Sticky Chinese Chicken Wings Recipe

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★★★★★

4.9 from 435 reviews

• Author: Jack
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x

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Description

These Sticky Chinese Chicken Wings are irresistibly flavorful, featuring a blend of soy sauce, hoisin, oyster sauce, and a hint of spice from chili garlic sauce. Perfectly baked until tender and slightly charred, they’re sticky, savory, and garnished with fresh herbs and sesame seeds for an authentic Asian-inspired appetizer or snack.

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Ingredients

Scale 1x2x3x

Chicken Wings

• 1.5 kg / 3 lb chicken wings, cut into drumettes and wingettes

Marinade

• 1/2 tsp toasted sesame oil
• 2 tbsp lemon juice
• 2 tbsp Chinese cooking wine (Shaoxing wine, substitute Mirin or dry sherry)
• 2 tbsp light or all-purpose soy sauce
• 2 tbsp brown sugar or honey
• 1 1/2 tbsp hoisin sauce
• 1 1/2 tbsp oyster sauce
• 1/4 cup ketchup or Aussie tomato sauce
• 1 tbsp chili garlic sauce or sambal oelek (adjust spiciness to taste)
• 4 cloves garlic, minced
• 1 tbsp ginger, finely grated
• 1/2 tsp five spice powder

Garnishes

• Finely sliced shallots or scallions
• Sesame seeds
• Coriander (cilantro) leaves
• Finely sliced fresh chili

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Instructions

1. Prepare the Marinade: In a large bowl, combine toasted sesame oil, lemon juice, Chinese cooking wine, soy sauce, brown sugar or honey, hoisin sauce, oyster sauce, ketchup, chili garlic sauce, minced garlic, grated ginger, and five spice powder. Mix thoroughly until well blended.
2. Marinate the Wings: Add the chicken wings to the marinade and toss well to coat evenly. Let them rest in the marinade for 10 minutes, ensuring not to exceed 1 hour for optimal texture and flavor absorption.
3. Preheat the Oven: Set your oven temperature to 180°C (350°F) and allow it to fully heat while you prepare the wings for baking.
4. Prepare Baking Tray: Line a baking tray with foil followed by a layer of greaseproof paper to prevent sticking and facilitate easy cleanup.
5. Arrange Wings for Baking: Shake off excess marinade from the wings but reserve the marinade and any juices on the tray. Place the wings on the baking tray, fitting them fairly snugly but without overcrowding. Use two trays if necessary to avoid crowding.
6. Bake and Baste: Bake the wings for 45 to 50 minutes total. At 25 minutes and again at 35 minutes, baste the wings with the reserved marinade and tray juices using a brush to build up the sticky glaze and enhance flavor.
7. Check for Doneness: The wings should be tender enough that meat pulls easily off the bones. They should have a sticky, dark red to golden color and just start to char slightly around the edges.
8. Garnish and Serve: Sprinkle freshly sliced shallots or scallions, sesame seeds, coriander leaves, and finely sliced fresh chili over the wings. Serve immediately while hot and sticky.

Notes

• Do not marinate the wings for longer than 1 hour to avoid mushy texture.
• Using foil covered with greaseproof paper on the baking tray helps with easy cleanup and prevents sticking.
• If you like extra spicy wings, increase the amount of chili garlic sauce or add more fresh chili during garnish.
• These wings can be served as an appetizer or paired with steamed rice or noodles for a full meal.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: Chinese

Keywords: Chinese chicken wings, sticky wings, baked chicken wings, Asian appetizer, hoisin chicken wings, oyster sauce wings, spicy wings, party finger food